1Tbls. olive oil 1 lb. boned, skinned chicken breasts - sliced lengthwise 1 tsp. salt 1 Tbls. olive oil 8 cloves garlic - minced 1/2 lbs. fresh mushrooms - quartered 1/2 cup sliced green onions 14.5 oz. can diced tomatoes - un-drained 1/2 cup chicken broth - low-fat okay 1/2 tsp. crushed red pepper 1 tsp. cornstarch mixed with 1 tsp. water 1/2 tsp. salt 2 cups cooked bow-tie pasta 1/4 cup chopped fresh parsley OR cilantro
-Fry chicken in oil over medium heat for 5 minutes on each side, or until brown.-Sprinkle with salt. Remove from skillet. Keep warm.-Cook garlic in oil until golden.-Add mushrooms and green onions. Cook 2 minutes.-Add tomatoes, broth, red pepper, cornstarch mixture, and salt. Heat to boiling.-Reduce heat and simmer 5 minutes.-Remove from heat.-Combine chicken, hot mixture, pasta, and parsley or cilantro.
